Mediterranean food is seeing a surge in popularity because of its healthy halo and fresh ingredients, both appealing attributes to today’s consumers. Chef Scelfo looks to Egypt—a country a little off the Mediterranean path—as inspiration for this lamb recipe. For a finishing touch, he sprinkles the dish with dukkah, a traditional Egyptian condiment that combines coarsely ground nuts, seeds and spices.

Steps

In small bowl, mix fennel seed with 2 tablespoons oil and a big pinch of salt and pepper. Rub mixture all over lamb. In a large heavy casserole or Dutch oven, heat 1 tablespoon oil; add lamb and brown well over medium-high heat, about 20 minutes. Transfer lamb to a large plate; wipe out casserole.

Prepare dukkah spice mix: On baking sheet, spread sesame seeds out in a single layer. Roast at 350 F for about 4 minutes, turning once. Remove from oven; set aside. Place almonds on same baking sheet; roast about 3 minutes on each side. Remove almonds; combine with sesame seeds.

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